Iron deficiency is extremely common in women, so get your fill with this steak and Little Gem chimichurri recipe. The dish is low-carb and high-protein, for those of you keeping a close eye on your intake, and the punchy Argentinean chimichurri sauce marries perfectly with the grilled meat.
Ingredients
(serves 2; calories 396; protein 29g; carbohydrate 3.2g; sugar 3g; saturated fat 8.9g; fibre 1.9g; salt 0.2g)
25g pack parsley
15g pack oregano
1 clove garlic, roughly chopped
2tbsp chilli oil
1tbsp white wine vinegar
250g sirloin steak
2 Little Gem Lettuces, halved lengthways
Method
Blend the herbs, garlic, oil, vinegar and 2 tbsp water in a small food processor to a coarse paste, season. Use half to coat the steak.
Brush the Little Gems with a little oil. Heat a griddle on the barbecue, griddle the Little Gems cut side down for 1-2 minutes until just beginning to char. Set aside.
Cook the steak on the barbecue for 2-3 minutes each side, remove and allow to rest for a couple of minutes before cutting into slices.
Place the Little Gems on 2 serving plates, top with the steak and drizzle over the remaining chimichurri herb mix and serve.
Recipe courtesy of makemoreofsalad.com
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